Learn the standard procedures for meat processing and cutting in this free online food service industry course. This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them. We also show you how meats are inspected and graded. This course covers everything you need to know to begin a career in meat preparation or can help experienced butchers polish their skills and refine their craft.
| Course Category | Food Safety & Management, Business |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 1.5-3 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Describe the composition and characteristics of meat • Outline the chemical changes associated with slaughter • Discuss the ageing, blooming and tenderness factors of meat • Explain the handling and storage of meat and meat products • Identify meat inspection levels and agencies • Outline grading regulations for meat • Identify suitable cuts of meat for various cooking methods • Define ‘variety meats’ and ‘offal’ • Recall the diseases associated with meat • State the meat inspection process • Illustrate the muscle and bone structure of meat • Compare primal and secondary cuts of beef, lamb, pork, veal and game |
| Course Code | 1891 |
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